Linked from

The 22 pages that link to Chocolate, each with the reason it gives.

• Cocoa butterRelated: Cocoa butter is the principal fat that gives many chocolates their texture and melt.

• LecithinRelated: Lecithin can reduce chocolate’s flow resistance, helping it coat and mold more easily.

• EmulsifierRelated: Lecithin can improve flow by changing how chocolate particles interact with fat.

• Cocoa productionRelated: Cocoa production supplies the ingredients that chocolate makers refine and formulate.

• TheobromineRelated: Its theobromine content varies with the proportion and type of cacao used.

• CocoaRelated: Cocoa is the defining raw material in most chocolate.

• Hot chocolateRelated: Melted chocolate produces a richer drink than cocoa powder alone.

• Mesoamerican cuisineRelated: Cacao-based drinks and foods connect cuisine to a long regional tradition.

• Valentine’s DayRelated: Boxed chocolates became a widely recognized Valentine’s Day gift.

• MaltitolRelated: Maltitol can replace sugar in chocolate while preserving bulk and a similar texture.

• CandyRelated: Chocolate is a major candy ingredient and the basis of many confections.

• Chocolate cakeRelated: Melted chocolate adds cocoa solids, cocoa butter, and sweetness to cake batter.